Author Notes:There are two recipes here, and both are variations on the same theme: the low carb Shepherd’s Pie. One of them is “blond” (roasted turkey and a white bean base) and the other is “black” (Italian sausage and a black bean base). I generally make both at the same time. I have an earlier version with shredded pork from which these are derived. —Brian Coppola

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Makes: 2 full dishes

mashed roasted cauliflower with cheese and garlic

1
head cauliflower, quartered and separated into ca. 10 pieces

1
cup shredded parmesano reggiano

1
cup sour cream

3
tablespoons diced roasted garlic in oil

Blond & Black Shepherd’s pies

1
pound shredded roast turkey breast

5
hot Italian sausages, fully cooked and sliced

1
pound small carrots, chopped

3
large sweet onion, large chop

3
red peppers, large chop

1
medium head of broccoli, chopped

2
cups shredded cheddar cheese

15
ounces black beans

30
ounces white pinto beans

16
ounces refried black beans

16
ounces refried pinto beans

basil

coriander

white pepper

black pepper

thyme

Italian Seasoning

cayenne

red pepper flakes

fennel seeds

mashed roasted cauliflower: distribute the large sections of cauliflower on a baking sheet covered with parchment, drizzle with EVOO and coriander, then roast to light brown in a 450F oven (ca. 25 min)

mashed roasted cauliflower: process the slightly cooled cauliflower into a fine rice, add the sour cream, parmesano, and garlic, then process them together until smooth

partially caramelize the onions in EVOO and then add the peppers and continue to cook over med-high heat

when the peppers are lightly softened, remove half of the mixture to a bowl for later

to the remaining onion/pepper mixture, add the carrots, the broccoli, the turkey, and half of the white beans; mix thoroughly and heat through